Description
A nostalgic and nourishing goulash recipe featuring tender ground beef, elbow macaroni, and a savory tomato sauce. Perfect for cozy family dinners and busy weeknights.
Ingredients
Scale
- 1 lb (450 g) ground beef (85/15 lean preferred)
- 2 cups (200 g) elbow macaroni
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 15 oz (425 g) tomato sauce
- 14.5 oz (411 g) diced tomatoes
- 1 cup (240 ml) beef broth
- 1 tbsp Worcestershire sauce
- 2 tsp paprika (sweet or smoked)
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
Instructions
- Step: Bring a large pot of salted water to a boil. Add 2 cups (200 g) of elbow macaroni and cook according to package instructions, about 7–8 minutes until al dente. Drain and set aside.
- Step: While pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for 4–5 minutes until translucent and soft. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Step: Add 1 pound (450 g) ground beef to the pan. Break it up with a wooden spoon and cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if desired.
- Step: Stir in 2 teaspoons paprika, 1 teaspoon dried oregano, salt, and pepper to taste. Add 1 tablespoon Worcestershire sauce and optional 1/4 teaspoon red pepper flakes. Mix well to coat the beef evenly.
- Step: Pour in 15-ounce (425 g) can of tomato sauce and 14.5-ounce (411 g) can of diced tomatoes with juice. Stir in 1 cup (240 ml) beef broth. Bring to a simmer, reduce heat to low, and cook uncovered for 10–15 minutes, stirring occasionally.
- Step: Add cooked macaroni to the skillet with the sauce. Stir gently to combine and heat through for another 2–3 minutes. Taste and adjust seasoning if needed.
- Step: Spoon goulash into bowls and serve hot.
Notes
Do not overcook pasta before adding to sauce to avoid mushiness. Brown beef well for deeper flavor. Simmer sauce gently for 10–15 minutes to develop rich flavor. Adjust salt gradually to avoid over-salting. Use gluten-free pasta for gluten-free version. Leftovers store well in fridge for 3 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg